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1
You will need at least a 14 quart pot (a large soup pot). Fill it 1/4 full with water. Bring to a boil and add 1 tsp spoon of salt.
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2
Peel the yucca root with a vegetable peeler. Cut off the ends, then cut it half lengthwise, then make three cuts in each half (giving you 8 chunks per yucca root).
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3
Put the yucca root in the boiling water and let boil while you are cutting up th rest of your veggies (10 minutes).
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4
All veggies are cut up in chunky pieces with the exception of the garlic. This allows for ease in distribution.
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5
I prefer to mince my garlic in a pestle and mortar with a touch of salt for abrasion. But a small food processor works fine as well.
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6
When chopping your cilantro -- cut the leafy tops off and give a rough chop, then mince the stems.
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7
Add all of the veggies,chicken thighs, dry seasonings, garlic and minced cilantro stems to the soup pot and fill with water 1-2 inches above the veggies and chicken.
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8
Cover and bring to a boil. Once the soup is boiling, turn the heat down to med-low, with the lid on. Let cook about 45 minute to one hour.
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9
Add the chopped cilantro leaves 10-15 minute before serving.
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10
In the end, each bowl of soup should have 1 chicken thigh, 1 section of corn, 2 chunks each of yucca root, carrot and celery and then pile on the broth.
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11
My Abuela (grandmother) likes to add some potatoes (2) and green plantains (2). chopped in the same fashion as the other veggies, chunky and equally, so as to allow 2 pieces per bowl. I am personally not a big potato eater and prefer my plantains in the form of tostones or as a desert.
